Working on a thermomix version of this popular Spanish bread. First attempt today with 100% hydration. Not bad but I haven't nailed it yet! Log in or register to post comments so how did it turn out? Log in or register to post comments but not perfect ...i didn't let it ferment long enough...also i think 100% hydration with the Swiss flour i use is too much.....next batch will try 95% or 90... Log in or register to post comments
but not perfect ...i didn't let it ferment long enough...also i think 100% hydration with the Swiss flour i use is too much.....next batch will try 95% or 90... Log in or register to post comments
so how did it turn out?
but not perfect ...i didn't let it ferment long enough...also i think 100% hydration with the Swiss flour i use is too much.....next batch will try 95% or 90...